MacGuffin wrote:BTW, OCD is no laughing matter. My former fiancé is afflicted (runs in his dad's family). He hasn't been able to leave his home or even use a telephone for at least 10 years.

It was an inappropriate comment which I've edited out. I fret about the casual agism and sexism on forums about computers and photography, and here I am making a casual joke about a condition that isn't at all funny.

It was an inappropriate comment which I've edited out. I fret about the casual agism and sexism on forums about computers and photography, and here I am making a casual joke about a condition that isn't at all funny.

Oh, my--please don't take such action again. I merely wanted to point out how crippling the condition is because most people don't know what it entails. I know there was no offense intended and none was taken. I think there's a tendency to be somewhat too sensitive these days but I know you meant well and I guess it's better to err on the side of caution. I'll edit out my observation as well.

For me some Tencha Matcha ghetto frothed in a large bottle. sifted, sub 175 degree water from a hot water cooler with uv filter. loving it is all i can say but later today it will be up to temp and whisked in a bowl of some kind. if i am still digging it after a month then i'll invest in a sifting can and the official bamboo tools

lordmage wrote:For me some Tencha Matcha ghetto frothed in a large bottle.

Isn't all matcha made from tencha?

yes it is... newbie here. the grade seems to be for thin style. thats all i know beside what i posted in another thread.

You're going to love getting into the higher grades. In the meantime, try to get the most bang for your buck by looking for really good usucha-grade matcha and practice proper preparation methods on them. I'm sure folks here have recommendations.

lordmage wrote:For me some Tencha Matcha ghetto frothed in a large bottle.

Isn't all matcha made from tencha?

yes it is... newbie here. the grade seems to be for thin style. thats all i know beside what i posted in another thread.

You're going to love getting into the higher grades. In the meantime, try to get the most bang for your buck by looking for really good usucha-grade matcha and practice proper preparation methods on them. I'm sure folks here have recommendations.

yes indedd i am doing the best i can with limited work counter space and time but i did brew a cup at home and it was divine when i have more green i will enjoy it so much more often.

lordmage wrote:For me some Tencha Matcha ghetto frothed in a large bottle.

Isn't all matcha made from tencha?

yes it is... newbie here. the grade seems to be for thin style. thats all i know beside what i posted in another thread.[/quote]You're going to love getting into the higher grades. In the meantime, try to get the most bang for your buck by looking for really good usucha-grade matcha and practice proper preparation methods on them. I'm sure folks here have recommendations.[/quote]yes indedd i am doing the best i can with limited work counter space and time but i did brew a cup at home and it was divine when i have more green i will enjoy it so much more often.[/quote]Get your technique down. Heat and dry your bowl, sift your matcha, and watch videos so that you obtain good "lather" (smaller, tighter bubbles than mere froth/foam). I personally like koicha-grade matcha prepared as usucha and I have no doubt you will, too.